Pulled lamb & aubergine ragù

Pat the lamb shoulder dry with kitchen paper, remove the string and unroll. Trim the excess fat, then cut into 4-5cm chunks and season. Heat 11⁄2 tbsp oil in a deep sauté pan or large, wide casserole dish, then fry the lamb in batches over a high heat until browned on all sides (5-8 minutes per batch), adding more oil if necessary. Use a slotted spoon to transfer to a plate; set aside.

Reduce the heat to medium-low, then fry the onions in the fat remaining in the pan for 8-10 minutes until softened. Add the garlic, cinnamon and oregano, then cook for 2 minutes, stirring, until fragrant. Pour in the wine and reduce by 1⁄2 (5-8 minutes). Return the lamb and any resting juices to the pan. Add the tomatoes and stock, stir to combine, then bring to the boil. Reduce the heat to a gentle simmer and cook on a low heat, covered, for 11⁄2 hours. Uncover, increase to a medium-low heat and bubble gently for a further 11⁄2 hours until the sauce has thickened, stirring through the olives for the final 30 minutes.

Meanwhile, preheat the grill to its highest setting. Prick the aubergines all over with a fork. Put on a baking tray and grill, turning occasionally, until soft, shrivelled and blackened (20-30 minutes). Set aside on a board until cool enough to handle, then cut off the stems, halve lengthways and scoop out the flesh. Discard the stems and skin, then use 2 forks to pull apart the aubergine flesh. Set aside.

Take the ragù off the heat and use 2 forks to pull the lamb apart in the pan. Stir through the aubergine and return to the heat for a final 5-10 minutes. Season, stir in the shredded mint, then ladle the ragù over cooked pasta. Scatter with grated cheese and the remaining mint leaves, torn, to serve.